Vegan Mushroom Soup

This vegan mushroom soup is quick, simple, and packed with hearty flavors! It features a blend of mushrooms, wild rice, and an ultra-creamy broth. It’s just the thing to serve for your family on busy weeknights or at holiday get-togethers. Either way, it’s bound to become a staple in your kitchen!

Why I love this recipe

• Nutrient-rich: Despite its indulgent and comforting flavor, this vegan mushroom soup is packed with vitamins and minerals from cremini mushrooms and wild rice.
• Crowd-pleasing: Everyone loves this recipe! Even non-vegans will be asking for seconds.
• Quick & easy: This 40-minute, one-pot recipe is here to simplify your life.

Comforting vegan mushroom soup

This vegan mushroom soup is one of the best recipes to enjoy during the cold winter months! Each spoonful is filled with earthy tones from cremini mushrooms, perfectly complemented by nutty wild rice.

Plus, the addition of blended cashews and white miso lends a rich, velvety texture without any need for dairy. This wholesome soup is incredibly satisfying yet so easy to make!

It’s the perfect dish to serve with a slice of semolina bread or Turkish flatbread. For a well-balanced meal, pair it with a strawberry goat cheese salad, roasted beets and fennel salad, or harvest salad.

Ingredients & Substitutions

• Cremini mushrooms: Provide an earthy flavor and meaty texture, giving the soup depth of flavor. If you can’t find creminis, the closest substitutes are portobello or button mushrooms since they are the same mushroom at different stages of the growth cycle.
• Wild rice blend: Adds a chewy, tender texture that complements the mushrooms. No wild rice available? Substitute it with brown rice or quinoa for a similar effect.
• Raw cashews: Give the broth a rich, creamy consistency and a slightly sweet taste. Blanched almonds will also work, or use sunflower seeds as a nut-free alternative.
• Onions & garlic: Fresh garlic and onion form the foundational flavors of the soup. I suggest white or yellow onion. You can also use shallots or leeks for a milder taste.
• Vegan butter: To sauté the aromatics and add a rich taste. If you don’t have vegan butter on hand, use olive or avocado oil as an alternative.
• Thyme: Provides earthy, herbaceous, and slightly minty notes. Use fresh thyme for the most aromatic results. Or, use a quarter of the amount of dried thyme.
• White miso paste: Gives the soup more umami depth. White miso paste is usually available at any Asian food market or large grocery stores. Soy sauce will also work.
• Vegetarian broth: Both store-bought and homemade vegetable broth work equally well. You can also use mushroom broth for a deeper umami flavor.
• Spices: I love adding a pinch of paprika, cracked black pepper, and salt for a kick that balances the soup's richness. Feel free to use regular or smoked paprika.
• Green onions: For garnishing. Fresh cilantro or chives can also be used.

How to make vegan mushroom soup

• Step 1: First, submerge the cashews in boiling water for 30 minutes to soften them.

• Step 2: Wash and remove the stems from all the mushrooms. Then thinly slice the mushroom caps. Also rinse the wild rice under cold water.

• Step 3: Melt the vegan butter in a Dutch oven. Sauté the onions and thyme until the onions are translucent and softened.

• Step 4: Incorporate the mushrooms, garlic, and continue cooking until mushrooms cook down.

• Step 5: Pour in half of the broth and mix it all together. Then measure out 1 cup of the soup and place it in a high speed blender with water, soaked cashews and miso paste. Blend till smooth.

• Step 6: Mix the creamy blend back into the soup along with the wild rice and remaining broth, stirring it until well combined. Season your vegan mushroom soup with paprika, dried parsley, salt and pepper.

• Step 7: Bring the mixture to a boil, then lower the heat and let the soup simmer until the rice is tender. Then serve it hot with a garnish of fresh green onions.

Storage & Reheating

Keep your cream of mushroom soup fresh by following these storage and reheating tips:

• Fridge: Once cooled, store it in an airtight container for up to 4 days.
• Freezer: Vegan mushroom soup freezes well! Transfer it to a freezer-safe container or mason jar for up to 2 months. Don’t forget to leave room at the top for expansion.
• Reheating: Thaw the soup in the fridge overnight, then reheat it on the stovetop over low-medium or in the microwave in 30-second intervals until hot.

Variations

• Protein-packed: Add vegan protein sources like tofu or chickpeas for a heartier meal.
• Creamier: Increase the amount of cashews or add coconut milk for an even creamier result. 
• Spicy: Add a dash of cayenne pepper or red chili flakes for a subtle kick.
• Herbs: Experiment with different herbs like rosemary or oregano to add a unique flavor profile.

Top tips

• Soak the cashews: Don’t forget to soak the cashews to ensure you end up with an ultra-smooth, creamy texture.
• Rinse the rice: Wash and drain the rice in cold water before cooking to remove some of the starch.
• Stir the soup: Regular stirring prevents the soup from sticking and burning.
• Simmer it gently: Keep the soup at a gentle simmer so the flavors can better meld together without burning.

FAQ

More soup recipes

If you're a fan of comforting soups like this vegan cream of mushroom soup, you’ll love these other soup recipes:

• Chickpea Soup: A warm, comforting soup that's packed with nutrients.
• Vegan Taco Soup: Vibrant soup with a hearty blend of beans, corn, and spices. 
• Hazelnut Soup: Rich, creamy, and nutty soup great for meal prep. 
• Vegan Asparagus Soup: A creamy, vibrant, and well-balanced dish.